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Roquefort, pear and watercress salad recipe

Roquefort, pear and watercress salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. Serve for a tempting lunch, accompanied by crusty wholegrain rolls or bread.

2 people made this

IngredientsServes: 4

  • 55 g (2 oz) walnut pieces
  • 1 red onion, thinly sliced
  • 3 large, ripe dessert pears, preferably red-skinned
  • 115 g (4 oz) watercress
  • 115 g (4 oz) Roquefort cheese, crumbled
  • pepper
  • Walnut and poppy seed dressing
  • ½ tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1 tbsp sunflower oil
  • 1 tbsp walnut oil
  • 2 tsp poppy seeds

MethodPrep:15min ›Ready in:15min

  1. First make the dressing. Stir the mustard and vinegar together in a salad bowl with pepper to taste, then gradually whisk in the sunflower and walnuts oils. Stir in the poppy seeds. Set aside while preparing the salad.
  2. Lightly toast the walnut pieces in a small frying pan, stirring them frequently. Leave to cool.
  3. Add the red onion to the salad bowl and mix with the dressing. Quarter, core and slice the pears, leaving the skins on. Add to the bowl and toss gently to coat with the dressing.
  4. Add the watercress and most of the cheese and walnuts to the pears. Toss together gently, then scatter over the remaining cheese and nuts, and serve immediately.

Some more ideas

Other blue cheese, such as Stilton or Danish blue, works equally well here. As most blue cheeses are fairly salty, it isn't necessary to season the dressing with salt. * For a ricotta and chicory salad, separate the leaves of 2 small heads of chicory, about 170 g (6 oz) in total. Cut each leaf in half lengthways and arrange on a serving platter. In a small jug, mix together 1 tsp Dijon mustard, 1 tbsp orange juice, ½ tsp finely grated orange zest, and salt and pepper to taste. Whisk in 1 tbsp sunflower oil and 1 tbsp walnut or hazelnut oil to make a creamy dressing. Cook 170 g (6 oz) sugarsnap peas in boiling water for about 3 minutes or until just tender, then drain and refresh under cold running water. Put into a mixing bowl and add 2 avocados, sliced horizontally into half moons, 4 plum tomatoes, cut into very thin wedges, and 75 g (2½ oz) toasted pecan nut halves. Drizzle over the dressing and toss gently to coat. Spoon on top of the chicory, dot spoonfuls of 200 g (7 oz) ricotta cheese over the surface, and serve.

Plus points

Cheese contains valuable nutrients, so it is well worth including it in a well-balanced diet. Those cheeses that are high in fat, such as strongly flavoured Roquefort, need only be used in small quantities to contribute taste as well as their health benefits. * Watercress is a good source of vitamin C, vitamin E and beta-carotene. It also contains a compound that has been shown to have antibiotic properties. * When ripe, pears have a high natural sugar content. They are also a good source of potassium, which is needed to help regulate blood pressure.

Each serving provides

A, C, E, calcium, copper * B1, B2, B6, niacin, iron, potassium, zinc

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French cheese is some of the best on the planet and this French blue cheese recipe is a truly glorious way of showcasing this gorgeous ingredient.

This blue cheese salad includes croutons, walnuts and lardons and it&rsquos one you&rsquoll keep returning to any time of year.

The fact it&rsquos served with warm elements makes it ideal for the colder months. But it can equally be enjoyed al fresco with a group of friends and plenty of good wine under some dappled shade.

This is the second recipe in my series showcasing gorgeous and readily available French ingredients in collaboration with France Bon Appétit.

Don&rsquot forget to check out the first one: Confit Duck with the Best Ever Lentil Recipe. And keep an eye out for future ones where I&rsquoll be taking us through the summer and into autumn via the medium of French ingredients.

I&rsquoll be creating one each month and there&rsquoll be nine in total making a nice little French repertoire to keep referring back to.


Preparation

  • In a small bowl, combine the vinegar and salt slowly whisk in the walnut oil. Put the watercress in a salad bowl. Quarter and core the apple, slice it 1/8 inch thick, and then cut the slices crosswise. Add the apple to the salad bowl. Slice the endive heads on a sharp diagonal into 1/4-inch-wide strips, turning the heads as you slice and whittling down to the core. Add the endive to the salad, along with the walnuts. Toss the salad with the vinaigrette and arrange on plates. Crumble the Roquefort onto each serving, finish with a few grinds of black pepper, and serve.

    Slicing the head on a sharp diagonal, turning as you go, gives you interesting endive shapes to toss into a salad. Stop cutting when you get to the tiniest center leaves and the core.

Arugula, Pear, and Blue Cheese Salad

Ingredients US Metric

  • For the vinaigrette
  • 1/4 cup walnut pieces
  • 1 tablespoon minced shallots
  • 2 tablespoons red wine vinegar or Champagne vinegar
  • 1 1/2 teaspoons honey
  • 1 teaspoon thyme or 1/4 teaspoon dried thyme (optional)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons cold water
  • Sea salt to taste
  • For the salad
  • 2 cups baby arugula (or watercress or spinach)
  • 1/2 cup blue cheese (any variety), crumbled or thinly sliced
  • 3/4 cup pears, any variety (1 to 2 pears), unpeeled, and thinly sliced or cut into a 1/2-inch dice
  • 1/4 cup chopped dates (optional)
  • Handful walnut halves or pieces (optional)

Directions

Toss the walnuts, shallots, vinegar, honey, and thyme, if using, in a blender and process until thoroughly combined. While the blender is still running, slowly add the olive oil in a steady stream. When the oil has been incorporated, slowly add enough water to achieve the desired consistency. (You may not need to add all the water.) Taste and season with salt to taste.

In a large bowl, toss the arugula, blue cheese (if using crumbles), pear, dates, and walnuts, if using, with 1/4 cup vinaigrette. Toss to coat and, if needed, add more vinaigrette until the salad is adequately dressed. Top with the blue cheese (if using slices). Serve immediately.

Recipe Testers' Reviews

The best part of trying out a new recipe is finding one that makes you go wow. And by that I mean WOW! First, the vinaigrette for this arugula salad is amazingly creamy. You can barely taste the actual walnuts—it’s nutty but you can’t quite pinpoint what type of nut. The texture was smooth, creamy, yet not too thick. The dressing alone took about 5 minutes to make. The salad took about another 5 minutes to prepare. The blue cheese I used was already crumbled. I decided to dice the pears into small cubes to blend well with the cheese. The final taste was the pepperiness of the arugula, the sweetness of the honey walnut vinaigrette, the saltiness of the cheese—everything combined amazingly well together. This is a winner. This was only enough for two people as a starter.

This arugula salad was a lovely combination of bitter, sweet, and savory. The presentation was elegant as well. I think that the recipe would have served 4. This makes a generous amount of dressing. I'll be eating it for weeks! The dressing recipe didn't specify if the walnuts were to be toasted or raw so I made the dressing with raw walnuts. I used a Costello blue cheese, which was soft and slightly milder than some blue cheeses. I thought it worked really nicely. My local market only had Bartlett pears so that’s what I used. I cut the pears into slices to have a more elegant look.

Although lovely, the combination of greens, pear and cheese is not new. However, I felt the vinaigrette in this recipe really elevated it and made the salad special. I'd definitely make it again. I used mixed baby greens, Danish blue cheese, and d'Anjou pear.

I love the classic pairing of peppery greens, creamy blue cheese, and crisp pear that forms the basis of this lovely salad. What really drew me to trying this recipe, however, was the unique honey walnut vinaigrette. I love, love, love the idea of making a pureed vinaigrette of buttery walnuts, honey, shallots, vinegar, and thyme. (I used fresh thyme, not dried, just because that's what I had on hand.) The texture was silky and amazing and you could really taste the minced shallots, which gave a nice bright yet slightly peppery flavor to the dressing. I would guess that this is a very nice base recipe in terms of using any nut for a pureed vinaigrette. I would love to try something similar with pistachios or maybe even pecans. I used watercress instead of arugula, a diced ripe red pear, and slices of Roquefort cheese. I love the look of slices of cheese on this salad instead of crumbles. I think it adds a certain elegance to the salad. I was thrilled with the salad recipe up to this point, but was even more excited about the use of chopped dates! They add a nice texture to the salad as well as a subtle sweetness that was superb. This made a lot of dressing. I don't mind, though, as I’ll be using it on salads all week long! And maybe even as a nice dip for a crudites platter. Overall, the combination of flavors and textures was amazing here--I will keep this recipe in mind for future dinner menus!

This arugula salad recipe makes an excellent salad. Not only is it visually appealing, it has great flavor and texture. You will have more vinaigrette than needed, but it can be held in the refrigerator for a while and used on other salads. I used a Champagne vinegar which is lighter and milder than red wine vinegar. There are many choices of good blue cheese. I crumbled a wedge of Spanish blue cheese - El Cortijo Campos de Toledo. It was a great cheese to use for this salad - very creamy and perfect flavor combined with the honey walnut vinaigrette, peppery arugula and sweetness of the pear. The salad will serve 2 as a lunch entrée and 4 as a starter or side salad. I used one Anjou pear and cut it into 1/2-inch dice. Pear slices would probably look nicer, but the dice incorporates into the salad better and is easier to eat.

First let me say that this is such a good salad! I like all the elements separately and they are even better together! It comes together so easily, even the vinaigrette and just makes for a nice, but fancy salad! I could totally see serving this salad for a special dinner, it presents very well! The contrast of the sweet dates and pears to the savory and sharp walnuts and blue cheese is such a good combo! I splurged on a nicer quality blue cheese (I believe it was a Denmark blue cheese) and crumbled it up myself rather than buying the pre-crumbled blue cheese. The cheese was really kind of creamy yet sharp. such a good choice for this salad. I say splurge a little on the cheese, it makes a difference! In my opinion this makes a lot of salad dressing for the amount of arugula indicated in the recipe. I halved the dressing recipe and still ended up with about a 1/2 cup of the dressing. You will want to make sure that you taste the dressing for seasoning. I found that I needed a little more salt after my initial salting and I opted not to include the thyme. mainly because I didn't have any. The dressing is really good, even without the thyme. Such a great salad. I'll be eating it again for dinner tonight! I used a nicely ripe red pear and I opted to slice them, rather than dice them. definitely more elegant!

First of all, the vinaigrette is the star of the show. I could drink this dressing. I’ve already saved the dressing on a card in my recipe box and can see myself using this for almost any salad. It would be great on a salad with bacon or candied nuts or even just a house salad. let's be real here, it would elevate a pile of lettuce into something fancy and delicious! So as for the dressing, don't change anything. It’s perfect. The salad itself is lovely, too—it's simple and made with things you probably either have or can easily find and involves very little prep. It's great as-is and would make a lovely salad course or even side course any night of the week even for guests over. (I find that guests are easily impressed if they get a refined looking salad. It helps them ignore the fact that I still don't have matching place settings…) The tweaks we tried made it even better, however. The crunch from the nuts with the creaminess of the cheese and the chewy sweetness from the dates is ridiculously good. Next, we added some cooked salmon to the salad (thus making a sort of dinner salad out of it) and LOVED it. I'd bet some roast chicken would be just as good or better. With a huge batch of dressing made in advance, this would make such a beautiful and easy weeknight dinner and it's such a wonderful combo of sweet, savory, and salty.

I elected to plate the entire arugula salad on a platter instead of individually. For presentation's sake, I halved and cored 2 pears and then thinly sliced them and arranged them over the top of the salad. I used crumbled blue cheese. For me, the dressing was the shining star here. I loved the thick, smooth texture that the walnuts added. I used only half the vinaigrette to dress the salad and didn’t feel more was needed. I added a few tablespoons of water to the leftovers the next day to thin it out a bit.

This arugula salad has the perfect combination of salad ingredients. You've got the spicy arugula, crisp pear, pungent blue cheese, sweet dates, and the nutty walnut vinaigrette. A match made in heaven! I've made this salad twice in one week! The recipe makes 4 side salad servings. I used Gorgonzola. I was very happy to have some leftover vinaigrette. I really liked the dressing.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Recipe Summary

  • 1/2 cup (about 2 ounces) walnut halves
  • 2 heads Belgian endive, trimmed, cut on the bias into 1/2-inch-thick rounds, and separated into rings
  • 1 medium head radicchio, torn into 1-inch pieces
  • 2 bunches watercress, tough stems discarded
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Walnut vinaigrette Walnut Vinaigrette
  • 8 ounces Gorgonzola (preferably sweet or Dolcelatte), Stilton, or Roquefort cheese, crumbled or cut into eighteen 1-inch cubes
  • 2 ripe Anjou or Bartlett pears, halved, cored, and cut lengthwise into 1/8-inch-thick slices
  • Coarse salt and freshly ground pepper

Preheat the oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool.

Coarsely chop the walnuts. In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately.


Recipe Summary

  • Juice of 1 lemon
  • 2 tablespoons water
  • 1 red pear, cored and very thinly sliced
  • 4 ounces Roquefort cheese, crumbled
  • 1/4 cup (1 stick) unsalted butter, room temperature
  • 1/8 teaspoon freshly ground pepper
  • 16 thin slices white bread or brioche

Combine lemon juice and the water in a small bowl immerse sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.

In a medium bowl, gently stir Roquefort into butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add pepper.

Spread a thin layer of Roquefort butter on two slices of bread. Line one with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim crusts and cut into three rectangles (about 1 by 3 inches). Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.


Sticky Pinny

This past weekend I again attended the Leeds Clandestine Cake Club. This time it was a Saturday afternoon and the meeting place was the Healthy Living Network in Armley.

Because of the location, we were given the theme of Flirtatiously Fruity and Succulent Savoury and I immediately knew that I wanted to create a savoury cake as I had been so impressed with the array of savoury treats at March’s Clandestine Cake Event.

Again, there was an amazing array of cakes on offer, a few of my choice favourites were Jini’s Blueberry, Peach and Amaretto Cake, Liz’s Orange and Rosemary Polenta Cake and also Mike’s delicious Tea Loaf – all of which I will be making soon!

The other highlight of the day which we’d been discussing on Twitter was whether Rob would beat his 11 slice record which he achieved at April’s event… unfortunately he didn’t but I don’t think it is a record which is going to be broken any time soon!

For my most recent birthday, a friend of mine bought me a lovely little book called Marvellous Mini Cakes by Ilona Chovancova which is full of sweet and savoury mini loaf recipes which are commonly found in France, apparently. I hadn’t actually tried any of the recipes in the book until this point, so I thought that CCC would be the perfect place to try something new.

The savoury cake that really stood out for me was the Roquefort, Pear and Walnut Cake. I love the combination in salads so I thought that this could really work in a cake – the sweetness of the pear cutting through the salty blue cheese and the nuts.

I know that blue cheese and nuts are a love or hate foodstuff and that I was risking a lot of people not wanting to try the cake because of this, but I was willing to take that chance!

All in all, really enjoyed the cake, spikes of salt from the roquefort matched the walnut and pear really well. My only criticism is that next time I’ll try and find some sweeter pears or add a bit of sugar to the cake mix to add more contrast.

This is a very very easy cake to make – the main cake batter is really simple and the whole cake took about an hour and a half to make including cooking time.

I received some lovely compliments as ever from the Clandestine crew about the cake. Surprisingly enough it was the only savoury cake on offer on the day. I think that it would work well as a nice starter, warm, with a nice watercress salad and a glass of wine!

Roquefort, Pear and Walnut Cake
(Adapted from Marvellous Mini Cakes by Ilona Chovancova)

Serves 10-12 slices

3 large eggs
90ml milk
90ml olive oil
125g plain flour
1 tbsp baking powder
100g gruyere cheese
100g roquefort
2 handfuls chopped walnuts
1 large pear, peeled and diced into smallish cubes
Salt and Pepper

Preheat the oven to 180 deg C / 160 deg C fan

Grease / line a 2lb loaf tin

Mix together the milk, oil and eggs into a bowl until just combined. Add the rest of the ingredients and again mix until the ingredients are combined eveny through the mix and there are not traces of flour.

Be careful not to over mix, as this will result in a touch bread like texture and we want cake!

Pour the mix into the loaf tin and sprinkle with a little grated gruyere.

Bake for approx 50 minutes, but do check after about 40 – the top should be golden brown. If you find that the top is browning too quickly, then cover loosely with a little tinfoil.

Leave to cool slightly in the tin then turn out onto a rack.

Not exactly the healthiest cake despite the healthy location, but it doesn’t contain butter and sugar and does have fruit in it – does that count?


Cheese salad recipe selection - including pear and Roquefort and hot goat's cheese salad.

Cheese comes in all shapes, flavours and textures and each type of cheese brings a different dimension to your favourite salad. You can even experiment with the same salad base and just add a different cheese each time. You will soon work out which flavours work well and which work the best.

Obviously, as with other types of salad, there are classic ingredients that go together, and the same goes for certain types of cheese. In most cases, a strong-tasting cheese, such as Roquefort or Stilton, is married with a mild-flavoured ingredient such as pear, spinach or walnuts. These combinations are absolutely divine, which is why salads with these combinations are often found on the menus of the best quality restaurants.

For those watching their weight or who are worried about the saturated fats contained within harder cured cheeses such as Cheddar, try a low-fat option like cottage cheese or goat's cheese, or lower in fat options of your favourite cheeses if they are available. The advantage of using a strong-flavoured cheese in your salad is that you won't have to use such a large quantity, and this will therefore reduce the calorie and fat intake from this type of food, allowing you to fully enjoy your favourite cheese salad without feeling guilty.

In our cheese salad section, we offer you some of our favourite recipes including a variety of the most mouth-watering and classic partnerships. Why not try out our recipe for pear and Roquefort salad, Gruyere, walnut and grape or spinach and feta cheese. Who says that salad is boring and unadventurous?


Roquefort par salad recipe

Mix vinegar, pepper and salt in small bowl. Quarter and core the pears. We joke and chaff happily as we pick them up. Mix everything together and keep the salad in the fridge until ready to serve. Cut each quarter into … Rinse, dry and separate the chicory leaves and arrange in a serving bowl. Yield: 4 Servings Ingredients Few leaves of lollo rosso Few leaves of radicchio Few leaves of mâche 2 ripe pears Black pepper Whole fresh chives, to garnish For the Dressing 2 oz/55 g Roquefort cheese ⅔ cup plain yogurt 2 tbsp chopped fresh chives Black Pepper How to Make It Place the cheese in aRead More Salads recipe for Walnut And Roquefort Salad - 1. Prep Time: 15 minutes. Recipes > Roquefort and Pear Salad Share. Not a bit of it – there are always more and more delectable combinations of ingredients, and here is yet another! 19th October 2014 / French Cuisine . The Roquefort and Nut Salad with Pear recipe out of our category Pome Fruit! Crecipe.com deliver fine selection of quality Roquefort pear salad - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Divide salad greens among eight plates, arrange six pear slices on greens sprinkle with walnuts and Roquefort cheese and drizzle with dressing on top just before serving. Wash the salad and pour it into a salad bowl. A combination of green leaves, crunchy walnuts, pears and creamy Roquefort dressing is Mary's Note: I made a variation of this 2 years at Thanksgiving. Recipe from Vegetarian Times. And a salad of witlof and slightly bitter frilly curly endive leaves with a few toasted walnuts, a drizzle of walnut oil and a slice of roquefort would have to be one of the great combinations of all time. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes. Roquefort Pear Salad Recipe. Learn how to cook great Roquefort pear salad - allrecipes.com . Walnut, Pear and Roquefort Salad Recipe. Awesome! I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. It is from her book "Barefoot in Paris". Walnut Pear and Roquefort Salad “Alex and I rise with the dawn eager for the new days’ delights of autumn and the walnut harvest. This Roquefort Pear Salad is not my own creation, nor do I wish to take credit for it. Walnuts do double-duty in this tasty pear and Roquefort salad--walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad. Roughly chop the walnuts and put aside. Trim off the core end of each head of endive and slice it in half lengthwise. Roquefort and Pear Salad. You might think that being continuously enthusiastic about new recipes would get harder with time. EatSmarter has over 80,000 healthy & delicious recipes online. Delia's Potato Salad with Roquefort recipe. You can always use Stilton cheese instead of Roquefort and swap Serrano ham for Waitrose Parma Ham. allrecipes.co.uk/recipe/15097/roquefort-pear-and-pecan-salad.aspx Roquefort makes a good addition to a cheeseboard, served with fruit. Chef CloudWine October 23, 2014 Wine No Comments. Time to make: 20 mins Serves: 4. We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this! Witlof, pear, Roquefort and hazelnut salad This classic salad can also be served as a cheese course. Rating: 4. ! Artisanal cheese works best here as well as a tart apple. The flavours in this salad are perfect with the delicious and aptly named Château Roquefort Roquefortissime,Bordeaux, France,with its pear, lemon and lime flavours and lovely soft texture. Roquefort Pear Salad. Print. Reviews: MomSavedbyGrace 458 119 January 27, 2006. Roquefort pear salad - allrecipes.com recipe. Ingredients. Cook's tips. Crecipe.com deliver fine selection of quality Endive, pear, and roquefort salad recipe | ina garten | food network recipes equipped with ratings, reviews and mixing tips. It's therefore a very good recipe to have around at Christmas. Method. https://www.washingtonpost.com/recipes/roquefort-pear-salad/13354 Roquefort Salad (Salade de Roquefort) Roquefort salad is primarily made with roquefort cheese which is made from ewe's-milk and comes from the south of France. Drape the pear slices over the leaves. Learn how to cook great Endive, pear, and roquefort salad recipe | ina garten | food network . Together with Bleu d'Auvergne, Stilton and Gorgonzola, Roquefort Cheese … Cook Time: 5 minutes. Roquefort and Pear Salad Recipe. It's also delicious used in salads, dressings, pasta dishes, quiches, or as a stuffing. allrecipes.co.uk/recipe/2814/roquefort--pear-and-watercress-salad.aspx Remove from skillet cool and reserve.2. Home » Vegetarian Entrees » Roquefort and Pear Salad Recipe. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=194 Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. For this recipe from the pear and roquefort salad, it will take 10 minutes of preparation for an immediate tasting! allrecipes.com.au/recipe/7330/roquefort-and-pear-salad.aspx Get full Roquefort Pear Salad Recipe ingredients, how-to directions, calories and nutrition review. Try them out! https://tastykitchen.com/recipes/salads/pear-roquefort-salad This potato salad, with creamy, piquant Roquefort and the added crunch of celery and shallots, is good to eat all by itself, but I also like to serve it with cold cuts at a buffet lunch. Drinks recommendation. Add the peeled, deseeded and chopped pears, the crumbled Roquefort and the walnut kernels. Pour the vinegar and oil over the salad. ingredients-Mixture of salads-1 pear-30g of roquefort-15g sesame seeds-1 tablespoon of honey-1 handful of nuts-1 drizzle of olive oil. 1 head leaf lettuce, torn into bite-size pieces 3 pears – peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado – peeled, pitted, and diced 1/2 cup thinly sliced green onions Add to My CookBook. Ingredients - 1 head leaf lettuce, torn into bite-size pieces - 3 pears - peeled, cored and chopped - 5 ounces Roquefort cheese, crumbled - 1 avocado - peeled, pitted, and diced - 1/2 cup thinly sliced green onions - 1/4 cup white sugar - 1/2 cup pecans Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. Learn how to make/prepare Roquefort Pear Salad by following this easy recipe. Toast walnuts in heavy skillet over medium heat, stirring frequently, until golden, 5 to 8 minutes. This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Instead I found the recipe on All Recipes as I was searching for a pear type salad. Roquefort Pear Salad Recipe. Delia's Warm Pear and Walnut Salad with Roquefort Dressing and Croutons recipe. Have made this several times now since I found it almost a year ago, and it never fails to get rave reviews, out of the 80 or so recipes I have tried off of this site, this has been by far the most successful! Roquefort Pear Salad is a very healthy recipe. I used apples instead of pears. Tweet Sumo Tweet This delicious salad pairs tangy roquefort with sweet pears and a perfectly complimentary mustard vinaigrette. This is a wonderful recipe by Ina Garten / The Barefoot Contessa. ie 'Roquefort-sur-Soulzon'. https://www.tasteofhome.com/recipes/fresh-pear-romaine-salad Increase heat to high and saute/fry till golden about 5 min longer. Roquefort and Pear Salad Seasonal Salads: 150 Versatile Recipes The pears, watercress and blue cheese are perfectly complemented by the subtle walnut oil dressing. Feb 7, 2016 - Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette. I’m glad I did because it’s now in the rotation for when we have guests over to dinner! , 5 to 8 minutes – there are always more and more delectable combinations of ingredients, how-to,! Think that being continuously enthusiastic about new recipes would get harder with.! ’ s now in the fridge until ready to serve Waitrose Parma ham thinly sliced apples, and 1. Category Pome fruit 458 119 January 27, 2006 salad bowl here as as! Dry and separate the chicory leaves and arrange in a serving dish, inner curved sides facing upwards I m. Bit of it beside a little pile of the salad in the fridge until to. 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Delectable combinations of ingredients, and here is yet another core end of each head of endive each. Allrecipes.Com recipes equipped with ratings, reviews and mixing tips and slice it in half lengthwise Serrano ham for Parma! Barefoot Contessa – there are always more and more delectable combinations of ingredients, and here is another. Even better with Roquefort the Barefoot Contessa swap Serrano ham for Waitrose Parma ham deliver fine of. Always use Stilton cheese instead of Roquefort and swap Serrano ham for Waitrose Parma ham Walnut kernels and salad! Momsavedbygrace 458 119 January roquefort par salad recipe, 2006 each quarter into … I love fresh pears with cheese good. By Ina Garten / the Barefoot Contessa in a serving bowl cores, separate the,. Roquefort makes a good addition to a cheeseboard, served with fruit when we have guests over to dinner complimentary. But perhaps even better with Roquefort 2 heads of endive on each.. 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Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter

For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm.

Preheat the oven to 200C/390F/Gas 6.

For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top.

Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil.

Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven.

Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender.

For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat.

To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt.


Watch the video: Jak si udělat zeleninový salát (January 2022).